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Electronic Theses & Dissertations
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Aromatic amines
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Fried food
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Heat--Convection
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Heterocyclic compounds
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Transient cooking rates of ground beef with infrared heating
Borsenik, Frank D.
Text (1964)
Part of
Electronic Theses & Dissertations
The influence of forced convection in a roasting oven of the weight shrinkage, fuel consumption and cooking time when roasting beef
Maney, Edward Francis
Text (1964)
Part of
Electronic Theses & Dissertations
Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by organosulfur compounds in garlic
Shin, Hanseung
Text (2001)
Part of
Electronic Theses & Dissertations
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